Korean · Dessert · Medium
Hotteok (Korean Sweet Pancakes)
0.0 (0 ratings)- Total
- 1 hr 54 min
- Prep
- 1 hr 30 min
- Serves
- 8
- Calories
- 250
Golden Korean griddle cakes hide a molten brown-sugar, cinnamon and walnut center, with crisp surfaces and a soft, chewy crumb.
The surprise inside Hotteok (Korean Sweet Pancakes) is the filling: dry brown sugar melts as the dough cooks, turning into a fragrant syrup. A gentle press spreads each sealed ball into a disk so the center cooks through while the crust browns.
These street sweets from South Korea are approachable with ordinary all-purpose flour. Keep the dough soft, oil your hands for shaping and seal each parcel tightly so the cinnamon sugar stays inside.
Method
Mix the flour, instant yeast, sugar and salt. Stir in the warm water and 1 tbsp vegetable oil, then knead for until the dough is soft and slightly tacky.
Cover the bowl and let rise for in a warm place, until roughly doubled. Mix the brown sugar, walnuts and cinnamon in a separate bowl.
Use a little of the remaining oil on your hands. Divide the dough into eight pieces, flatten each in your palm and put one-eighth of the filling in the middle. Gather and pinch the edges tightly closed.
Heat a little of the remaining oil in a nonstick skillet over medium-low heat. Add two parcels seam-side down and cook for , then flip and gently flatten to 4-inch disks with a spatula.
Cook for , flip and cook for more, until both sides are golden and the dough at the edges is cooked through. Repeat in three more batches, using the remaining oil, for cooking altogether.
Let the pancakes cool for before biting into them; the sugar center will still be warm and fluid.
Forkue tips
- Replace walnuts with finely chopped sunflower seeds if needed. Keep the pieces small so they do not tear the dough during flattening.
Storing and reheating
Refrigerate for 3 days or freeze for 2 months. Reheat in a covered skillet over low heat until the middle is warm, then uncover briefly to restore the crisp surface.
Made it?
Tap a star to rate it. It helps the next cook decide.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Hotteok (Korean Sweet Pancakes): FAQ
Why does the filling leak?
The seam may be loose or the dough may have torn around a large nut piece. Pinch the edges together firmly and flatten gradually instead of pressing hard in one spot.
Do I need sweet rice flour?
No, all-purpose flour makes a soft, chewy yeast pancake. Sweet rice flour is used in some versions for extra stretch, but it is not necessary for this dough.
How do I store and reheat Hotteok (Korean Sweet Pancakes)?
Refrigerate for 3 days or freeze for 2 months. Reheat in a covered skillet over low heat until the middle is warm, then uncover briefly to restore the crisp surface.
How long does Hotteok (Korean Sweet Pancakes) take?
About 1 hr 54 min in total: 1 hr 30 min prep and 24 min cooking.
What do I need to make Hotteok (Korean Sweet Pancakes)?
The key ingredients are all-purpose flour, instant yeast, walnuts and ground cinnamon, plus pantry basics.
Any tips for Hotteok (Korean Sweet Pancakes)?
Replace walnuts with finely chopped sunflower seeds if needed. Keep the pieces small so they do not tear the dough during flattening.
Cook this next
2 hr 5 minTurkish · Vegetarian
Baklava with Spiced Nuts, Ricotta and Chocolate
1 hr 53 minDutch · Vegetarian
Dutch Stroopwafels
1 hr 55 minLebanese · Dairy-free
Kibbeh Bil Sanieh (Lebanese Baked Kibbeh)
1 hr 35 minSpanish · Dairy-free
Pollo en Pepitoria
1 hr 15 minLebanese · Pescatarian
Sayadieh (Lebanese Fish and Rice)
3 hrLebanese · Vegan